🍱 Bekko/Ebesu
Bekko, a soy-sauce flavored agar-agar with beaten eggs poured over it, is a classic dish that has been made on festive occasions such as celebrations and Buddhist memorial services, as well as at festivals and other events. In the past, eggs were a luxury item, so "bekko" was loved as a special treat to be eaten only on special occasions. Bekko was named after the candy-colored agar with eggs scattered on it like a cloud, which looks like a tortoiseshell hairpin, and it is called "Bekko" mainly in the eastern part of the prefecture. In some areas, it is called "Ebessu," but in the western part of the prefecture, such as Nanto City, it is known as "Yubeshi" because of its resemblance to the Japanese confectionery Yubeshi. In the eastern part of the prefecture, people eat it as a snack because of its pronounced sweet taste, while in the western part, it is often eaten as a side dish because it is finished with less sweetness. Recently, Bekko has been made with various ingredients such as vegetables, somen noodles, and crabs, in addition to eggs.